WEIGHT LOSS SOUP! BUTTERNUT SQUASH
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Ingredients. 3½ pounds butternut squash. 2 tablespoons olive oil.
2/3 cup thinly sliced scallion greens (only the greens are low-FODMAP) 2 tablespoons chopped fresh dill. 1 tablespoon chopped fresh basil. 1 teaspoon salt. 1/8 teaspoon freshly ground.Add in the cumin powder, turmeric, coriander powder and mix well.
Immediately add in the butternut squash and stir well. Next add in the water and salt and stir again. Bring to a boil and then simmer for 15-20 minutes. Turn off the heat. Using an immersion blender or a regular blender, puree the soup.
Mix in the dill, lemon juice and salt.Cut butternut squash in half and remove the seeds and stringy stuff. Coat the squash with about 1-2 tablespoons of vegetable or canola oil and put them face down on a baking sheet. Cook the squash for about 25-30 minutes, or until they are soft to the.
Cut the butternut squash into half and discard the seeds. Rub the surface with a little butter and bake in a preheated oven at 375 degrees for 30 minutes or until tender. In a pot, heat the butter and add onions, carrots and garlic.
Let cook for a few minutes and add 2.Steam may crack the glass or cover of blender.) Return pureed squash to a pot. Stir in 1 cup half and half or milk (more for a thinner soup).
Add 2 tsp. dried dill, 1 tsp. nutmeg, and salt and pepper, to taste.When prepared as directed, this soup has just 157 calories, 7 grams of fat and 23 grams of carbs per serving. Plus, butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier, you could stir in Greek yogurt.
Dice the butternut squash (see the video!). Peel the potato and cut into 1-inch pieces. In a saucepan over low heat, heat 1 tablespoon olive oil, add the shallots and cook, stirring occasionally, until the shallots are translucent (5 to 10 minutes). Add the squash, potato, 1 bay leaf, a few pinch of kosher salt, and 3 cups of water.In a large saucepan, combine the squash, water and onion.
Bring to a boil.Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash.
Squash soup is unfairly pegged as a cold-weather dish. Maybe it’s the prominence of the roasty, rich butternut iteration that’s given it that reputation-or maybe we’re too busy doing other things.Throw your squash, dill & water in your high-powered blender and blend until smooth & creamy. Pour your soup into a pot and add the remaining ingredients and allow it to simmer for 30 minutes. **If you don’t have leftovers squash, preheat your oven to 400.Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious.
We’ve chosen some of our favorite recipes that showcase this seasonal vegetable.Spiced Butternut Squash & Dill Soup Ingredients 1 butternut squash, roasted 2 tablespoon ghee or oil 2 leeks, chopped 2 garlic cloves, minced 1 inch ginger, grated 2 green chilis or 1 jalapeￃﾱo, chopped 1 1/2 teaspoon cumin powder 1/3 teaspoon turmeric 1 1/2 teaspoon coriander powder 6 cups water 2 tablespoons dill, chopped salt to taste.Peel and chop the butternut squash and carrots. Place into a bowl with the olive oil, salt, black pepper, thyme and basil and toss together until the vegetables are coated in the oil and spices.
Place onto a parchment lined baking tray and place into the oven to.2 cups plain yogurt. 3 shallots, peeled. 1 tsp. granulated sugar, or to taste. 2 tsp. curry powder.
1 1/2 lbs. butternut squash, peeled and cubed. 1/4 cup fresh dill leaves, plus extra for garnish. 1 cup plantain chips, for garnish.
Preparation. Steam and cool squash.
List of related literature:
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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| from Culinary Nutrition: The Science and Practice of Healthy Cooking |
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| from Around My French Table: More than 300 Recipes from My Home to Yours |
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| from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen |
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| from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine |
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| from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. |
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| from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections |
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| from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook |
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| from Professional Chef Level 2 S/Nvq |
116 comments
Looks like you forgot to add the part of the video were you took that chunky soup and blended it then put it back in the pan!!! HOW DARE YOU!!!
My gf just made me the squash & apples today, will try the soup another day..first time tasting squash & it was delicious, thanks for the recipe
Yes!!! More Clean & Delicious approved Ina Garten recipes!!!
I have never had butternut squash nor shallots so I’m looking forward to this dish!
Made this soup last night. So good and easy. I left the skins on my apples and used a vitamix. Perfect soup for fall. It will be going into my favorite recipes!! Thanks Dani!
lol. Watched this on my lunch break. That is exactly what I was having. My version is slightly different, but very tasty. When I make this for friends as an appetizer to a meal, they can’t stop eating it, and are to full for the other courses..
I Have a Question For You Dani, I have fresh apples in freezer can i use them, i cant wait to try, cause i raise butternut squash and iways ate with butter salt and pepper, IM GOING TO TRY THIS, YUMMY!!!!! Need To Get To The Store Get a onion. THANK YOU SO MUCH
Whenever I have to coat chopped veggies with oil and spices, I use large freezer/zip top bags. Put everything in and mix, then onto the baking sheet. Much better distribution of oil and spices and super easy to clean up!
Thanks! I don’t have apples but have apple butter. I’m going to drizzle that on top!
Omg, I love this soup! I also discovered I love butternut squash. I never had it before. I didn’t have shallots or ginger root; I had to use onion and ginger powder, but it was still delicious.
Iv been watching ur videos for ages and love them so much and I appreciate u taking the effort to make these videos love u, keep going!! <3 xx
Another wonderful video. I have already canned your Beef Stew and Beef Stroganoff. Tomorrow I’m going to can the Ground Beef but add taco seasoning. Keep the videos coming. You are awesome.
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This is awesome looking. If you omit the black pepper and use an AIP curry, this could be AIP compliant too. I might even add a splash of coconut milk.
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Funny bloopers!! I have never tried butter nut squash soup before. Gunna make it and then go to Vegas for it 😉
Oh my gosh, I have got to try this. I love love love the look of this soup.
If you care about keeping the smooth, creamy appearance of the soup and don’t want black flecks, you can use white pepper! I use it when I do a cauliflower puree and it keeps the color nice and pure. Of course it doesn’t matter much taste wise but some people care about that sort of thing:)
omg i love those jars do you know if i can get them in the uk? what are they called would love to mkae some to drop at my mum and dads house
Ty..bought one about a week ago was wondering how to or what to make with it..Perfect for baby as well thanks Danie yummy
I bet if the seeds were roasted in the oven with some olive oil and curry powder and sea salt they would be delicious sprinkled on top of the soup before serving.
Thanks for this! I veganized it but hopefully it will turn out alright. Got all the ingrediants and will make either tonight or tomorrow.
Just made it (btw I am 13 and from an indian fmaily). D-E-L-I-C-I-O-U-S! I am on my way to loose 30 pounds and have made a promise to savor these last days of November, but in moderation. I made it and did every step by myself while my parents ate fried fish (i dont like it anymore). I gave my parents some and they hated it because they didnt like it and “its white people food”. Ik. >_< But Dani, this was simply delicious. This was my first time ever using squash, and heck was it a lot of chopping! Thanks so much and I am going to try more of your recipes to loose weight. Wish me luck! <3
You post the best videos! This one is no exception. Thanks for taking the time to video what / how you do it. I have learned so much from you and truly appreciate you!!
won’t the apple spoil this squash an the curry powder needs to fry a little with your onions etc, white people don’t just throw it onto your food/meat etc.because u call it spice..this is how u get that diarrhea from the curries:)
Hi Dani, I forgot to ask, how many will this feed? I’m having about 8-10 people for Thanksgiving. Do you think I should double the ingredients? Thanks
This looks wonderful. Any suggestions what to serve this with Dani?
Thanks Dani. looks great and delicious!! I love to make this soup, but my version is so much longer to do (Wolfgang). Will definitely make yours. One question, I’d like to use heavy cream in the version. What do you think? thanks again!!
Love all of your awesome recipe’s Kind regards, Barry in cold England Brrrrrrrrrr xx
I never watched this video before I bought your book:( No discount for me:,( Totally worth every cent though.! I read every word and will probably do so again another five times or so. SUCH useful information.!! THANK YOU BRENDA.!!
This look like a great idea for cold weather afternoons with some of my friends. I know it will be a hit!
I love butternut squash soup! Love the addition of the apples… yum:D Great video!
Hi Olga. Yum again! I was thinking maybe popcorn and toasted walnuts for garnishes? Both are nutritionally dense and add a little delicious crunch. Wdut? Thanku!
Could you also tell us what kind of knife you used? Thanks
Delicious. I did a mix of the two garnish variations and topped with mushroom and parsley. I also deviated slightly and left out the nutmeg.
Yum! I’ve been looking for some ways to use butternut squash. What kind of apple works best?
Hi I’m new to your channel. I was wondering if you had heard of using spaghetti squash as a substitute for macaroni in a classic Mac and cheese? I’ve been looking for a healthier alternative to a calorie dense recipe. Thanks!
Hey Dani! This looks soo good! I will definitely give this a try for lunch this weekend. I was wondering if you had a recipe for a “clean and delicious” pumpkin pie that you could share?:)
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My Mom and I just moved which means I have been living off of bread and Oreos a lot lately. So excited to find your channel!! We live by a grocery store so I will definitely be picking up ingredients to make some of your recipes!!
Grr dang olive oil. I am allergic to olives and very few roasting recpies turn out ok with any other oil. And ya know hiw olive oil is made so don’t need to explain why I can’t use it. I get so fustrated at this. Olive oil everywhere. I guess another useless recipie for me.
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Hi can you share a recipe for Parmesan encrusted chicken without the mayo?
Am I the only one who think you look somehow like Jessie J in this video?
It’s funny because he doesn’t care about making the food look professional lol Slaps butternut squash top off
This was so full of flavour! Thank you, it is easily going to be one of our favourites.
Can’t wait to try this out tonight, but without the chicken. Going to roast the squash, garlic, onion and add some red bell pepper while I’m doing errands just to save time and chopping lol. I’ll add some fresh red chilli too. Can’t believe I’m only seeing your channel now! Great work:)
Have never seen you before but subscribed as soon as I found out you call this “bachelor on a budget” and you’re using butternut squash! What a hidden gem channel hahaha
Can you do a video on what you use to cook with? Pots, pans, knives, baking dishes, dutch oven, etc.? I want to upgrade my kitchen and start using better equipment! So far, all I have is a Vitamix! Love your channel! xoxo Alexis
I love butternut squash soup, but I love that you added apple to sweeten it up:D
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I love this soup! but will deff use a blender next time, I mashed it and it has way too much texture. But omg so good and slighly spicy sweet
could you not raw pack these like what is done with beef straganoff and chicken?
That looks delicious! I might have to try it when it gets a little colder here. Must have been really spicy with all that cayenne! I’ve noticed many of your dishes are chopping intensive (like the lettuce wraps). They are delicious but that chopping takes so much time!
Just discovered and subscribed to your channel. Pretty cool stuff here! Keep it up!
please where did you buy those dishes or. bowls. I need to buy it. Thanks
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can’t tell you how much my friends and family have loved this soup!!! thanks for sharing.
This soup looks absolutely scrumptious!! I love the idea of roasting the garlic directly inside the squash!!
I always make creamy cauliflower & sweet potato soup, which I garnish with Slovenian roasted pumpkin seed oil, crushed pepper flakes and pepitas.:)
I know meat, chicken or vegetables broth is really good for health but one pack of broth usually last me about a week and if I don’t use it then it goes rancid so I decided to buy a vegetable stock or vegetable cubes and use a mixture as broth substitute. Does anyone think vegetable cubes is a good substitute for broth? Any feedback is highly valued and appreciated. Thanks in advance.
is there a reason you can roast the squash before and then can?
I’m curious as to why not roast the squash before canning? Thanks for sharing
I am so enjoying these videos and learning so much, thank you. Would it be ok to add red bell pepper to this recipe?
Omg i just did this recipe today! It is sooooooooooooooooo amazingly delicious!! I LOVED it!!
i just took a nibble at the raw squash, smells like honeydew and taste like hard cantaloupe. yum
You could finish off that soup with a little fresh grated nutmeg it would be awesome
Here in Australia we called them butternut squash/pumpkin interchangeably. Mum and I make soup one of two ways: Microwave the whole squash until the skin wrinkles slightly (stab holes in it first), slice it longways down the middle. Scrape out the seeds and then scrape out the flesh into a pan. We add butter, garlic, and some stock powder, and that’s it. They are so sweet and tasty we find we don’t need cream or anything else, although it is very easy to ‘dress it up’ with cream, shallots etc. The other way we prep them is to either bake them in the oven whole (or sliced in half, depending on the size) until the skin blackens a bit, and then follow the same process. I am very keen to start growing more of my own veggies and canning I will have to try canning them like you are showing! thanks for another lovely video:)
I love the approach with this recipe… it’s so simple and surprising more recipes aren’t written this way. I’ll certainly consider a similar approach when I do my next canning project. As always, thanks!!!
I have a few questions for you. First I love your presentations and I have watched everything-you are so knowledgeable and see can see your passion. My husband, who lives in Germany, insists on using the Weck glass wear (in German: Weckglaser) (two dots over the “a”). 1. I saw where one item you were canning that failed. Can you re-can them when that happens, or do you have to refrigerate? 2. I would love to see you do blueberries. I learned a trick on making blue berry pie. Cook half and add the other half not cooked in the pie then cook all together. Asparagus is another one I’d like. 3. Dehydrating frozen vegis, does the taste charge? I would think it would intensify some. 4. Artisan bread, I still don’t get the levan part where you say you are still using for 15 years. 5. What is the size of your dutch ovens? Next year when I retire in Germany, canning will be one of my retirement passion. 6. How long can you keep anything that is canned? I know for store bought items if it hits the expiration date, it is trashed.
Thank you for showing us how you open the jars. We are buying the ingredients tomorrow so I can try this one!!! Thank you! I was so happy when I logged on and there was a new video from you. Love watching them!
No point in peeling the butternut squash since you’ll be roasting it, the skin will come right out.
Dani, I have probably made this soup a dozen times since a watched this video over the summer, and I have shared it with an equal number of friends and family members. It is a mainstay of my lunches these autumn days, and I am so grateful to you for putting it on your fantastic and informative channel. I wanted to share with you and your audience that I’ve tried it blended with my immersion blender and blitzed in a standard blender, and the smoother soup was the one I put in the blender, even though my blender is not high-end. Also, favorite apple for this recipe has been Fuji. Was just given 3 enormous butternut squashes, so I will be enjoying this soup well into December YUM!
I made this last week & it was so delicious! Butternut squash is currently roasting in oven because I’m making double the amount this week thanks for recipe x
Can I leave the skin on? I always feel bad for peeling certain edible skin foods like apple.
What an elegant and delicious recipe. Absolutely wonderful Olga!
Just bought some squash so can’t wait to make this. Love your videos!��
Loving the variety of recipes and cheeky humour. Your videos are really enjoyable to watch, and super straightforward to boot. Your beef and eggplant stew was totally my gateway recipe into Persian cuisine. Deliciousss. Just wondering, where do you find inspiration for your recipes? Blogs, shows, family/friends?
Hi, is there any other way I can get recipe besides pinterest?
I’ve never tried this soup before, or had those onions! So me and my fiance are gonna try this out, this upcoming weekend:D
And I have subscribed to your channel!:)
This turned out to be delicious! The coconut milk gives it such a creamy texture. Thank you!
I have tried shallots but have never tried butternut squash soup. I’m excited to try it.:)
On another note: You scare me with your handling of the knife sometimes. HAHA. Just saying.
Amazing soup! I cooked butternut squash in a crock pot with garlic, it saves energy a lot. And topped the soup with sunflower and pumpkin seeds. Very delicious!! More soup recipes, please!
Just made this. Doesn’t taste like anything I ever had before but tasty!
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Thanks for the recipe, Dani. I just may give this a try. And thank you for the blender info. I’m looking for an upgrade, so I’m checking this out, and incidentally, it’s $20.00 less on Amazon.
This is the best butternut squash soup recipe I have ever made/eaten in my entire life and the fact that it’s vegan is fantastic! Thank you for posting it!!!
guess what im making this morning…i figure if someone says use nutritional yeast..they are pretty smart..therefore your recipe is the one im gonna try. i love nutritional yeast.
I like watching these lean recipes to be lean and fit, because its not a diet to me its a lifestyle change. Love these videos! keep posting!
I just made this tonight for Thanksgiving. It turned out amazing! The only change I made was adding some carrots cuz I had some leftover.:p the soup is so creamy and delish! Thank you!
I love your recipes! Thanks for sharing this with us all, Dani!
Wow!!! I made this tonight and my family absolutely loved it! Thank you so much for this wonderful recipe! YUM YUM ��
Made this last night, this was deliciious. It is quite a sweet soup though. Never had butternut squash soup before.
I love Boudin’s butternut squash soup. They garnish it with dried cranberries and walnuts. I’ll definitely give this soup a try but will garnish with cranberries and walnuts.
olga i was wondering if i can share this awesome recipe with my subscribers maybe we can collab one dy
Just made this for dinner and it was amazing! Already looking for more of your recipes to try!
I’m allergic to coconut is there something else I could sub out for the coconut milk?
So cute to add 1/2 garlic bulb into the butternut squash hole.
Will make this right now!
I’m sensitive to nutritional yeast. It makes me bloated & uncomfortable. Are there any substitutions you can suggest?? I would appreciate it!:) <3
This will be my 3rd Thanksgiving making this soup, it’s always such a hit!
I had given up on Butternut squash. It was my favorite squash to eat, but the peeling part was such a pain that I avoided it. I got your peeler off Amazon and am delighted with how much better it works than the straight peeler. Thank you for your videos, they are priceless.
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would this still turn out if I skipped the nutritional yeast? I live in a small town and can’t find it anywhere
Made the soup today and it came out beautifully. It will be a regular on our menu from now on!
I dont puree the squash. Bake it then add stock n milk n cook it. Finally using the hand blender to blend it smooth n creamy. Same awesome flavor n faster
I’m pretty sure about twenty of these views are mine alone…my favorite butternut soup recipe! I make it all the time, thanks Brenda!
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does it matter what kind of apples we use? or do you recommend a specific apple?
So yummy looking. I’ve been craving butternut squash soup. I think I’m going to make this.
I love the recipes that you do. I am not a vegetarian but I really do like to eat fruits and vegetables. Your videos gives me a lot of ideas of how to incorporate many ideas to my cooking. Thanks for all of your posts!
I am going to try this recipe today. I’ve never had butternut squash before but it’s hell to peel.
I am curious as to why she likes those jars so much? It seems risky to me. But she is brilliant in her teaching, so….idk.
I just made this recipe and it tastes fabulous thank you!! ��❤
I just tried this out tonight!
It was delish! Though I think I used a bit to much salt!
Thanks for sharing:) x
My husband has been sick with a cold so I decided to try this recipe tonight…. ERMAGERD! It is absolutely delicious and there is leftovers for lunch tomorrow ��
Can someone please write the amounts? I can’t use the link… ��